Homemade Tamarind BBQ Sauce
One of the first personalized BBQ sauces I ever made was this tamarind BBQ sauce. In the process, I learned the foundation of making good tomato-based BBQ sauces.
Ingredients · Servings 4
- 1/4 cup brown sugar (packed)
- 1/4 cup cider vinegar
- 1 large sweet onion (diced)
- 2 cups ketchup
- 1/4 cup Worcestershire sauce
- 2 tablespoons molasses
- 2 tablespoons yellow mustard
- 1 Scotch bonnet pepper (finely chopped, seeds removed for less heat)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon grated ginger
- 3/4 cup tamarind pulp
Method · 1 h
- Place tamarind pulp in a bowl and pour over 1 to 1½ cups of hot water. Let it soak while you prepare the other ingredients.
- In a deep saucepan on medium heat, pour in Olive Oil (1 tablespoon), then add the large onion. Turn the heat down to low and let this slowly cook for 5 minutes, stirring often.
- Add black pepper and ground allspice to the onions. Cook for 1–2 minutes, stirring constantly, to toast the spices and release their flavors.
- Increase heat to medium and add ketchup, Worcestershire sauce, molasses, yellow mustard, Scotch bonnet pepper, salt, and grated ginger. Stir to combine and bring to a gentle boil.
- While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water.
- While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water.
- Strain the tamarind liquid into the saucepan, discarding any solids.
- Remove the sauce from heat and allow it to cool completely. Transfer to sterilized glass containers and store in the refrigerator.
- Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!
- Tamarind Pulp: Provides the signature tangy flavor; soak in hot water to create a concentrated liquid.
- Brown Sugar: Adds sweetness and depth; adjust to taste.
- Cider Vinegar: Introduces acidity that balances the sweetness.
- Sweet Onion: Contributes a mild, aromatic base to the sauce.
- Ketchup: Forms the tomato base of the sauce, adding sweetness and body.
- Worcestershire Sauce: Adds umami and depth of flavor.
- Molasses: Provides a rich, bittersweet note that enhances the sauce’s complexity.
- Yellow Mustard: Introduces tanginess and a hint of spice.
- Scotch Bonnet Pepper: Adds heat; use sparingly to control spiciness.
- Black Pepper: Enhances the overall flavor with a mild heat.
- Ground Allspice: Adds warm, peppery notes characteristic of Caribbean cuisine.
- Olive Oil: Used for sautéing the onions and adds a subtle richness.
- Salt: Balances the flavors.
- Grated Ginger: Offers a zesty kick that complements the tamarind.
Shopping Made Easy
- Tamarind Pulp: Found in international or Asian markets; look for seedless varieties for convenience.
- Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
- Spices: Allspice, ground ginger, and black pepper are commonly found in the spice aisle.
- Condiments: Ketchup, Worcestershire sauce, molasses, and yellow mustard are standard pantry items.
- Preparing Tamarind Pulp: Soak tamarind pulp in 1 to 1½ cups of hot water to create a concentrated liquid.
- Handling Scotch Bonnet Pepper: Wear gloves when handling to avoid skin irritation; remove seeds to reduce heat if desired.
- Simmering the Sauce: Cook the sauce slowly to allow flavors to meld; it will thicken as it cools.
- Storage: Store the cooled sauce in sterilized glass containers in the refrigerator; it will keep for at least a couple of months.
